Multigrain noodles were made by corn and wheat flour as the main ingredients and with small ratios of oat flour, soybean flour and millet flour through extrusio
The aim of this study was to detect the size changes of reverse micelles after extraction of peanut protein and their forward extraction rates. Factors that aff
Superfine grinding, involving the fragmentation mechanism of wheat bran cell tissue, is being employed by milling industry. In order to determine the effect of
Dough preparation and performance are two critical factors influencing the final quality of wheat products. The influence of high and low methoxyl pectins on em